On the table in: 40 minutes
Serves: 4
Origin: Mediterranean
Ingredients:
Nutritional Information
Per serving: 833 calories; 8g net carb; 51g protein; 64g fat; 10g fibre
Instructions:
- Preheat your oven to 350°F (175°C).
- Chop bell peppers and garlic finely. Sauté in oil until soft. Place in a bowl and reserve to cool for 5 minutes.
- Add jalapeños, spices and both cheeses to the bowl. Mix well.
- Cut chicken breasts lengthwise partway through, along the thinnest part, so you can open it like a book.
- Add a big dollop of cheese batter and close with a tooth pick. Season chicken with salt and pepper. Fry until golden brown, in oil or butter. Place in a baking dish.
- You can place the remaining cheese batter on top or just in the baking dish.
- Bake in oven for 20 minutes or until the chicken breasts are thoroughly cooked. Remember to remove the tooth pick before serving.
- Serve with leafy greens, a generous amount of guacamole, and sour cream.
Guacamole
- Peel the avocados and mash with a fork, grate or chop the onion finely, squeeze the lime and pour in the juice.
- Add tomato, olive oil and finely chopped cilantro. Season with salt and pepper to taste, and blend well.
Chef’s suggestions:
We would like to acknowledge that this recipe was sourced from Diet Doctor on 11 March 2019.
Recipe by Anne Aobadia. Photo by Emma Shevtzoff.
https://www.dietdoctor.com/recipes/cheese-filled-chicken-breast